CN103651935B - Frozen buckwheat bean curd skin and production method thereof - Google Patents
Frozen buckwheat bean curd skin and production method thereof Download PDFInfo
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- CN103651935B CN103651935B CN201310624411.3A CN201310624411A CN103651935B CN 103651935 B CN103651935 B CN 103651935B CN 201310624411 A CN201310624411 A CN 201310624411A CN 103651935 B CN103651935 B CN 103651935B
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Abstract
The invention discloses a frozen buckwheat bean curd skin and a production method thereof. The frozen buckwheat bean curd skin consists of the following raw materials in parts by weight: 30 to 50 parts of rice flour, 25 to 45 parts of wheat flour, 15 to 20 parts of buckwheat flour, 2.5 to 10 parts of bean flour, 0.05 to 0.5 part of edible gum and 90 to 220 parts of water. The frozen buckwheat bean curd skin obtained by the method has long shelf life, is not pasted after being rehydrated, is delicate in mouthfeel, smooth and soft, and has the specific fresh scent of buckwheat and a certain health-care function. Compared with the traditional process, the production process disclosed by the invention has the advantages that the quality of product produced through the method is greatly improved and the industrialized degree is greatly improved.
Description
Technical field
The invention belongs to frozen food manufacture field, relate to a kind of freezing buckwheat bean curd skin and production method thereof.
Background technology
Buckwheat is important cereal crops and resources of medicinal plant, is divided into sweet buckwheat and bitter buckwheat two kinds.According to estimates, the current world sweet buckwheat total output 500 ~ 6,000,000 t, Chinese total output about 750,000 t, after ranking Russia, occupy the 2nd, the world.And bitter buckwheat is by Chinese peculiar, total output about 300,000 t.Though buckwheat belongs to little ancestor crop in Grain in China crop, but nutritional labeling is unique, essential amino acid pattern can improve biological value with Major Cereal complementation, and the bioactive ingredients such as the flavones do not possessed containing other cereal and rutin, there is high medicine and health care value.Facts have proved: long-term edible buckwheat, can significantly improve body immunity, has outstanding effect to modern diseases such as control and assisting in treating hypertension, coronary heart disease, apoplexy.
In China's buckwheat producing region, always there is the tradition making buckwheat foods, and of all shapes and colors, local flavor is different.More representationally comprise noodle prepared from buckwheat, pancake, He Le, bowl stick together, fiber crops eat, skin of beancurd etc.Wherein, buckwheat bean curd skin is Jingzhou Prefecture's traditional-handwork special product, rises in Wang Jiaqiao town, Songzi City (the raw ramie region of rivers and lakes), deeply likes by the local common people.The raw material making buckwheat bean curd skin mainly contains buckwheat, rice, potato, mung bean.Traditional method is that buckwheat, rice boiling water are polished into starchiness after soaking, and add potato, green starch in proportion, after stirring, paste is spread out cutification in hot pot, be cut into silk after the cooling that takes the dish out of the pot, airing is air-dry.At present, have semi-automatic production line Some substitute traditional-handwork manufacture craft, but basic Making programme has no innovation.Generally speaking, in order to extend the shelf-life of skin of beancurd, still following traditional drying mode, namely adopting outdoor airing mode to carry out air-dry.Whole dry run needs constantly to carry out batch (-type) to material and stirs, and very easily causes skin of beancurd to break bar, fragmentation; Meanwhile, because drying time and degree restrict by weather conditions, if meet with overcast and rainy wet weather, skin of beancurd airing is insufficient, then likely cause product not resistant to cook, very easily stick with paste soup, even moldy metamorphism, have a strong impact on skin of beancurd edible quality.
Summary of the invention
The object of this invention is to provide a kind of freezing buckwheat bean curd skin and production method thereof.
Freezing buckwheat bean curd skin provided by the invention, is made up of following raw material: ground rice, wheat flour, buckwheat, bean powder, edible glue and water;
In mass parts, described ground rice is 30 ~ 50 parts; Described wheat flour is 25-45 part; Described buckwheat is 15-20 part; Described bean powder is 2.5-10 part; Described edible glue is 0.05-0.5 part; Described water is 90 parts-220 parts.
In above-mentioned freezing buckwheat bean curd skin, described ground rice is selected from least one in early rice ground rice and late rice ground rice;
Described buckwheat is selected from least one in sweet cherry roots powder and tartary buckwheat powder;
Described bean powder is selected from least one in mung bean flour, red bean powder, analysis for soybean powder and black bean powder;
Described edible glue is selected from least one in konjaku powder, soybean polyoses, xanthans, carragheen, pectin, algin, linseed glue, guar gum, locust bean gum, gellan gum and cellulose gum.
The order number of described ground rice is 80-100 order, is specially 80 orders, 90 orders or 80-90 order or 90-100 order;
The order number of described wheat flour is 80-100 order, is specially 80 orders, 90 orders or 80-90 order or 90-100 order;
The order number of described buckwheat is 80-100 order, is specially 80 orders, 90 orders or 80-90 order or 90-100 order;
The order number of described bean powder is 80-100 order, is specially 80 orders, 90 orders or 80-90 order or 90-100 order.
Concrete, described freezing buckwheat bean curd skin can be made up of the raw material of following mass parts:
Described ground rice is 30-45 part; Described wheat flour is 35-45 part; Described buckwheat is 17.5-20 part; Described bean powder is 2.5-5 part; Described edible glue is 0.05-0.2 part; Described water is 130-150 part; Or,
Described ground rice is 45-50 part; Described wheat flour is 25-35 part; Described buckwheat is 15-17.5 part; Described bean powder is 2.5-10 part; Described edible glue is 0.05-0.5 part; Described water is 150-180 part;
More specifically, described freezing buckwheat bean curd skin can be made up of the raw material of following mass parts: described ground rice is 30 parts; Described wheat flour is 45 parts; Described buckwheat is 20 parts; Described bean powder is 5 parts; Described edible glue is 0.2 part; Described water is 130 parts; Or,
Can be made up of the raw material of following mass parts: described ground rice is 45 parts; Described wheat flour is 35 parts; Described buckwheat is 17.5 parts; Described bean powder is 2.5 parts; Described edible glue is 0.05 part; Described water is 150 parts; Or,
Can be made up of the raw material of following mass parts: described ground rice is 50 parts; Described wheat flour is 25 parts; Described buckwheat is 15 parts; Described bean powder is 10 parts; Described edible glue is 0.5 part; Described water is 180 parts.
The method of the described buckwheat bean curd skin of preparation provided by the invention, aforementioned all components is comprised the steps: to mix according to proportioning, leave standstill after making beating, on flat chassis, pancake is spread out into after removing skin foam, slitting after cooling, quick-frozen to skin of beancurd central temperature is cold storage again after-15 ~-20 DEG C, obtains described freezing buckwheat bean curd skin.
In said method stating step, the time is 15-30 minute;
The thickness of described pancake is 1-2mm;
Described making beating with spread out in pancake step, temperature is 150-200 DEG C, is specially 180 DEG C, 150-180 DEG C or 180-200 DEG C;
In described mashing step, in making beating gained slurries, the fineness of particle is 200-300 order;
In described slitting step, the wide bar that width is 1 ~ 1.5cm can be cut into as required;
In described fast freezing step, temperature is-35 ~-30 DEG C; Time is 15 ~ 30min, is specially 15-20min or 20-30min;
In described cold storage step, temperature is-18 ~-20 DEG C.
After described fast freezing step, before described cold storage step, also quick-frozen products obtained therefrom can be packed, the barrier material of concrete available low moisture permeability, pack under environment temperature is not higher than the condition of 5 DEG C;
The present invention is directed to current buckwheat bean curd skin and produce the outstanding problem existed, by new formula development with improve conventional machining process, overcome in freezing buckwheat bean curd skin frozen storage and age of starch easily occurs, bring back to life, easily stick with paste soup after rehydration, the problem that mouthfeel declines, soup is not stuck with paste after having produced long shelf-life, product rehydration, delicate mouthfeel, smooth softness, has the buckwheat bean curd skin product of the peculiar fragrant of buckwheat and certain health care functions.Compared with traditional handicraft, product edible quality and industrialization degree have had larger lifting.This invention, for the industry development of promotion buckwheat, promotes traditional buckwheat foods industrialization degree, has the effect of actively promoting.
Beneficial effect of the present invention is:
(1) by increasing the edible colloids such as a small amount of soybean polyoses, konjaku powder by traditional buckwheat bean curd skin formula, utilize the physicochemical characteristic of hydrophilic colloid itself, and with the macromolecular substances such as albumen, starch interphase interaction in food material, formation has special matter structure, overcomes age of starch, Yi Hutang, defect smooth not in freezing skin of beancurd storage process.
(2) advanced Wet ultrafine grinding making beating technology is adopted, by intensive shear, shock, grinding and cavitation, make material reach significant crushing effect, obtain grain fineness 200 ~ 300 order paste, utilize the skin of beancurd that this raw material makes, mouthfeel is more fine and smooth smooth.
(3) adopt freezing technical substitution tradition airing technique, avoid skin of beancurd that skin of beancurd airing causes and to break the outstanding problems such as bar, fragmentation, moldy metamorphism, shorten process cycle, avoid the interference of adverse weather factor, substantially increase production efficiency.
This invention, for the traditional buckwheat bean curd skin edible quality of lifting, raising buckwheat foods industrialization degree, has the effect of actively promoting; Be conducive to the development promoting buckwheat process industry simultaneously.
Accompanying drawing explanation
Fig. 1 is the production procedure of freezing buckwheat bean curd skin.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can obtain from open commercial sources if no special instructions.
Embodiment 1
Take 30kg80 object early rice ground rice, 45kg80 object wheat flour, 20kg80 object sweet cherry roots powder, 5kg80 object mung bean flour, 0.15kg konjaku powder, 0.05kg soybean polyoses, according to Fig. 1 production procedure, add 130kg water, being polished into grain fineness through Wet ultrafine grinding machine is 200-300 object pasty state slurries, leave standstill 15min, skim skin foam; By the slurries of uniform stirring, be cast on flat griddle heating plates and spread out in 180 DEG C the pancake that thickness is 1 ~ 2mm; After abundant cooling, being cut into width through cutting cutter is the wide bar of 1cm; By the skin of beancurd after slitting as quick-frozen 15min in-35 DEG C of refrigerators, skin of beancurd central temperature is made to reach-15 DEG C; Skin of beancurd after quick-frozen, adopts the barrier material of low moisture permeability, packs under environment temperature is not higher than the condition of 5 DEG C; Skin of beancurd after packaging is put into-18 DEG C of refrigerator cold storage, obtains freezing buckwheat bean curd skin provided by the invention.
Opening packaging time edible, directly to enter pan boiling ripe.
The sensory evaluation of different preparation method's buckwheat tea shelf life:
The freezing buckwheat bean curd skin adopting traditional handicraft to make, distinguishes with the present embodiment skin of beancurd manufacture craft and is: the supplementary material ratio that (1) adopts the present embodiment used, do not add konjaku powder and soybean polyoses; (2) common colloid mill is used to be polished into pasty state slurries; (3) quick-freeze craft in embodiment is changed into traditional airing technique.
Traditional handicraft buckwheat bean curd skin and the implementation case skin of beancurd are directly entered pan boiling ripe, carry out sensory evaluation carry out sensory evaluation according to table 1, totally 20 sensory evaluation persons evaluate.
Table 1, freezing buckwheat bean curd skin sense organ evaluating meter
Result shows, all valuation officers unanimously think that the buckwheat bean curd skin local flavor that two kinds of modes make all meets primary standard, all have cereal peculiar taste; Traditional handicraft buckwheat bean curd skin mouthfeel and strip-breaking rate score are respectively 6.9 points and 7.5 points, reach secondary standard, and the implementation case buckwheat bean curd skin mouthfeel and strip-breaking rate score are respectively 9.0 points and 8.5 points, all meet primary standard, be significantly higher than traditional handicraft buckwheat bean curd skin score.
Above result shows, the buckwheat bean curd skin of this embodiment processing, is optimized by composition and engineering, make products taste more fine and smooth smooth, overcome starch easily aging, stick with paste the problem such as soup, promote traditional buckwheat bean curd skin edible quality; Freezing technology substantially increases production efficiency, improves buckwheat foods industrialization degree, is conducive to the development promoting buckwheat process industry.
Embodiment 2
Take 45kg80 object late rice ground rice, 35kg80 object wheat flour, 17.5kg80 object tartary buckwheat powder, 2.5kg80 object red bean powder, 0.03kg konjaku powder, 0.02kg soybean polyoses, according to Fig. 1 production procedure, add 150kg water, crossing colloid mill, to be polished into grain fineness be 200-300 object pasty state slurries, leave standstill 30min, skim skin foam; By the slurries of uniform stirring, be cast on flat griddle heating plates and spread out in 150 DEG C the pancake that thickness is 1 ~ 2mm; After abundant cooling, being cut into width through cutting cutter is the wide bar of 1.5cm; By the skin of beancurd after slitting as quick-frozen 20min in-30 DEG C of refrigerators, skin of beancurd central temperature is made to reach-18 DEG C; Skin of beancurd after quick-frozen, adopts the barrier material of low moisture permeability, packs under environment temperature is not higher than the condition of 5 DEG C; Skin of beancurd after packaging is put into-20 DEG C of refrigerator cold storage, obtains freezing buckwheat bean curd skin provided by the invention.
Eating method and embodiment 1 are together.
The Analyses Methods for Sensory Evaluation Results of the freezing buckwheat bean curd skin of this embodiment gained and embodiment 1, without substantive difference, repeat no more.
Embodiment 3
Take 50kg80 object early rice ground rice, 25kg80 object wheat flour, 15kg80 object sweet cherry roots powder, 10kg80 object analysis for soybean powder, 0.15kg konjaku powder, 0.35kg soybean polyoses, according to Fig. 1 production procedure, add 180kg water, being polished into grain fineness through Wet ultrafine grinding machine is 200-300 object pasty state slurries, leave standstill 30min, removing skin foam; By the slurries of uniform stirring, be cast on flat griddle heating plates and spread out in 200 DEG C the pancake that thickness is 1 ~ 2mm; After abundant cooling, being cut into width through cutting cutter is the wide bar of 1.5cm; By the skin of beancurd after slitting as quick-frozen 30min in-30 DEG C of refrigerators, skin of beancurd central temperature is made to reach-20 DEG C; Skin of beancurd after quick-frozen, adopts the barrier material of low moisture permeability, packs under environment temperature is not higher than the condition of 5 DEG C; Skin of beancurd after packaging is put into-18 DEG C of refrigerator cold storage, obtains freezing buckwheat bean curd skin provided by the invention.
Eating method and embodiment 1 are together.
The Analyses Methods for Sensory Evaluation Results of the freezing buckwheat bean curd skin of this embodiment gained and embodiment 1, without substantive difference, repeat no more.
Claims (6)
1. a freezing buckwheat bean curd skin, is made up of following raw material: ground rice, wheat flour, buckwheat, bean powder, edible glue and water;
In mass parts, described ground rice is 30 ~ 50 parts; Described wheat flour is 25-45 part; Described buckwheat is 15-20 part; Described bean powder is 2.5-10 part; Described edible glue is 0.05-0.5 part; Described water is 90 parts-220 parts.
2. skin of beancurd according to claim 1, is characterized in that: described ground rice is selected from least one in early rice ground rice and late rice ground rice;
Described buckwheat is selected from least one in sweet cherry roots powder and tartary buckwheat powder;
Described bean powder is selected from least one in mung bean flour, red bean powder, analysis for soybean powder and black bean powder;
Described edible glue is selected from least one in konjaku powder, soybean polyoses, xanthans, carragheen, pectin, algin, linseed glue, guar gum, locust bean gum, gellan gum and cellulose gum.
3. skin of beancurd according to claim 1, is characterized in that: the order number of described ground rice is 80-100 order;
The order number of described wheat flour is 80-100 order;
The order number of described buckwheat is 80-100 order;
The order number of described bean powder is 80-100 order.
4. skin of beancurd according to claim 1 and 2, is characterized in that: the order number of described ground rice is 80 orders;
The order number of described wheat flour is 80 orders;
The order number of described buckwheat is 80 orders;
The order number of described bean powder is 80 orders.
5. prepare the method for the arbitrary described buckwheat bean curd skin of claim 1-3 for one kind, arbitrary for claim 1-3 described all raw materials are comprised the steps: to mix according to proportioning, leave standstill after making beating, on flat chassis, pancake is spread out into after removing skin foam, slitting after cooling, quick-frozen to skin of beancurd central temperature is cold storage after-15 ~-20 DEG C, obtains described freezing buckwheat bean curd skin;
In described stating step, the time is 15-30 minute;
In described mashing step, in making beating gained slurries, the fineness of particle is 200-300 order;
In described fast freezing step, temperature is-35 ~-30 DEG C; Time is 15 ~ 30 min;
In described cold storage step, temperature is-18 ~-20 DEG C.
6. method according to claim 5, is characterized in that: described making beating with spread out in pancake step, temperature is 180 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108371276A (en) * | 2018-02-13 | 2018-08-07 | 江南大学 | A kind of quality-improving formula of freezing flour-made food |
| CN114698784A (en) * | 2022-04-29 | 2022-07-05 | 应城市春华养生豆皮有限公司 | Thin and uniform skin health preserving soybean hull production process |
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| CN102293228A (en) * | 2011-08-01 | 2011-12-28 | 浙江工商大学 | Chinese style instant rice hamburger and preparation method thereof |
| CN102687758A (en) * | 2011-03-24 | 2012-09-26 | 郭照斌 | Bean product and manufacturing method thereof |
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2013
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Patent Citations (6)
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| JPS55165768A (en) * | 1979-06-11 | 1980-12-24 | Takao Fushimi | Preparation of noodle |
| CN1316199A (en) * | 2001-02-28 | 2001-10-10 | 张云堂 | Health-care buckwheat noodles as snack |
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| CN102687758A (en) * | 2011-03-24 | 2012-09-26 | 郭照斌 | Bean product and manufacturing method thereof |
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